la chambre aux confitures : recipe of donuts with handcrafted jam

INGREDIENTS For 25 to 30 donuts (depending on the size) 550g flour T55 1 packet of baker's yeast 1 teaspoon of salt 2 table spoon of sugar 4 eggs 10 cl of water 50 cl of milk 2 table spoon of old rum 100g soft butter 1 jar of Raspberry Jam & Rose Petals, Damson Cherryplum & Cinnamon, Dark Chocolate Caramel Icing sugar for coating PREPARATION In a robot or by hand, mix the flour, salt and sugar. Once yeast diluted with milk and warm water, add to dry ingredients and add eggs and rum. Mix gently this preparation. When the dough forms a ball, knead it on a floured work surface. Stir in butter and knead until dough is soft and elastic. Form a ball and cover it with a cloth in a container. Let rise 1h-1h30 in a warm place. When the dough has doubled in volume, degas it on a floured worktop crushing with the hand. Roll it down with a rolling pin about 1cm thick. Using a cookie cutter, cut circles about 6 cm in diameter. Drop them as you go on the plate lined with parchment paper. Renew until exhaustion of the dough. Cover with a cloth and allow to rise again between 30 minutes to 1 hour. Heat the oil in a fryer or large thick-walled saucepan. The oil should not be steaming for the donuts to cook evenly. To test the oil, simply put a piece of dough in the oil, it must rise and small bubbles must form around. Dip the discs in the oil, cook about 3 minutes on each side. Remove donuts with a skimmer and place on paper towels. Do this with all the balls of dough. Garnish the donuts with the jam using a piping bag. Sprinkle with sugar. Put on your mask and enjoy!